Fall is in the Air and Butternut Squash is in my Grocery Cart

It's been a while. But don't worry, that doesn't mean I haven't been cooking. I've mostly been re-trying a lot of my favorite recipes. And saving up some good ideas for when my schedule was a little less busy.

While I was gone, Fall definitely arrived. Full force cool weather here in Chicago. But you know what that means? Soups and stews are on the menu! Also enjoy some Rosh Hashanah Apple Cake and a tastes-like-my-favorite-soup, salad. 

Backyard Apple Cake

Multiple servings (includes 2 servings of fruit)

Inspired by Desserts for Breakfast

9-10 small Apples (I used MacIntosh). Leave peels on.

2 ½ cups Flour

1 tsp Baking Powder

1/4 tsp Cinnamon

1/8 tsp Nutmeg

1/8 tsp Cloves

1/8 tsp Ginger

1 cup + 5 Tbsp Butter, softened

1 ½ cups Brown Sugar

3 Eggs

1/4 cup Sour Cream + 1/4 cup Water, mixed well

Walnuts, chopped

1. Preheat oven to 350 degrees. Grease and flour the insides and bottom of a 9 x 3-inch round cake pan or 2 smaller pie pans. Line the bottom with a parchment paper round.

2. Very thinly slice two of the apples. Arrange the slices on the parchment paper at the bottom of the cake pan, starting from the inside and working outwards.

3. Finely grate the remainder of the apples. Set aside.

4. In a bowl, whisk to combine the flour, salt, baking powder, and spices. Set aside.

5. In a separate bowl, combine the butter and brown sugar. Beat on medium until light and fluffy, about 2 to 3 minutes. Add in the eggs one at a time, beating well after each addition. Beat in the grated apple until combined. Add the flour mixture in two parts, alternating with the sour cream. Beat briefly until combined, but do not overmix. Fold in the chopped walnuts.

6. Carefully pour the batter into the prepared cake pan. Use the back of a spatula to gently press the batter into the apple slices on the bottom and to smooth out the top. Tap the bottom of the pan gently on a counter to release any air bubbles.

7. Bake the cake for about 60-75 minutes. The cake is done when the top is golden brown and just beginning to pull away from the edges, and when a toothpick inserted in the center of the cake comes out cleanly. Remove the cake from the oven and transfer to a wire rack. Let cool for 15 minutes, until the pan is cool enough to touch. Run a sharp, thin knife along the inside edge of the pan to loosen the cake. Invert the cake onto a plate, remove the pan and parchment round. Let cool completely.

Serve with ice cream or whipped cream.

Mexican Dumplings

1 serving (includes 3 servings of vegetables)

Olive Oil

Onion, diced

Red Bell Pepper, diced

Butternut Squash, peeled and cubed

Corn

1/2 cup Chicken Broth

1/2 cup plain Tomato Sauce, low sodium

1/4 cup Salsa (Homemade)

Garlic

Coriander

Cumin

Chili Powder

Black Pepper

Oregano

1 cup water

1/2 cup Masa Flour

1/4 cup Corn Meal

1 tsp. Baking Powder

1/2 Tbsp. Butter

1/3 cup Milk

In a soup pot, saute vegetables in olive oil. Once tender, add broth, water, sauce, salsa and spices. Bring to a boil.

Mix dumpling ingredients. Plop dough into boiling stew. Cover and reduce heat to medium. Cook for about 15 minutes, or until dumplings are done (expanded and not raw).

Top with cheese.

Beef, Barley, Butternut Squash and Mushroom Stew

Multiple servings (includes 4 servings of vegetables)

Olive Oil

1 Onion

Beef, cubed

6-7 Mushrooms, diced

Garlic

Black Pepper

Thyme

Chili Powder

Ground Sage

Oregano

Parsley

Cinnamon, just a little bit

4 large Tomatoes, diced

1 Butternut Squash, peeled and cubed

1 carton low sodium Beef Broth

1/2 cup Pearl Barley

2 Tbsp Red Wine Vinegar

Peel and cube Butternut Squash. Roast on an oiled baking sheet at 400 degrees for about 40 minutes.

In a large soup pot, sauté onion, beef and mushrooms until browned. Add tomatoes, squash, beef stock, spices, and herbs. Bring to a boil. Add barley, cover, and reduce to medium heat. Cook for 40 minutes, or until barley is tender. Add vinegar.

My-Favorite-Soup-Becomes-A-Salad, Salad 

(Butternut Squash, Tomato and Kale Salad)

Multiple servings (includes four servings of vegetables)

Olive Oil

Red Onion

Butternut Squash

Pearl Barley

Cherry or Grape Tomatoes

Kale

Small White Beans

Dressing:

Olive Oil

Red Wine Vinegar

White Vinegar

Black Pepper

Paprika

Ground Sage

Oregano

Coriander

Peel and cube squash. Slice red onion. Roast on an oiled baking pan at 400 degrees for 40 minutes.

Cook barley according to package instructions. Cool. And then roast on oiled pan for 30 minutes.

Quarter tomatoes. De-stem and chop kale. Combine all ingredients.

Make dressing. Pour over salad and mix well.